Home-made hot curd


Home-made hot curd

The method of making hot curd in aunts house is simple and easy to operate. The whole production cycle is about half a month (about 10 days of cultivation of bacteria, bottling and pickling for 5-7 days). The details are as follows:

Food Material List

  • 1 Old tofu
  • 2 Chili Red

Operational steps

  • 1 Cut the old tofu bought in the market into pieces (the aunts house is bigger, about 4-5CM square). After boiling water is cooled, salt is added to make light saline water. The cut old tofu pieces are washed with rinse, dried with filtered water and divided into two bamboo basket. The bottom of the basket is placed with a basin of dripping water, covered with a clean cotton cloth, and the basket and basin are placed in a clean indoor carton. The lid of the box is covered and fermented. Bacteria. (Grandma used to pad straw underneath and cotton chips on top.)
  • 2 The duration of fermentation and cultivation of bacteria, we should pay attention to observe the color change of tofu billet, and the smell of "stink" (mildew growth requires a lower temperature, the optimum growth temperature is about 16 C, so home-made Sufu is most suitable for low temperature conditions in winter).
  • 3 When the hyphae begins to grow hairy and turn pale yellow with sticky water on the surface, use chopsticks to clip the tofu billet, become soft, and pull out the silk, you can start the next pickling. This batch of fermentation bacterium made by aunts family this year lasts about 10 days (temperature and humidity environment are different, the time required is also different).
  • 4 The left picture shows the tofu blank when uncovering the cotton cloth today. The small room where the cardboard box is placed is filled with a strong aroma of fat. My aunt intentionally clips two large clips on the bamboo basket to support the cotton cloth so as not to drag it onto the tofu blank.
    Home-made hot curd
  • 5 The indoor light is not very good. Lets take two bigger pictures and see a layer of yellowish mycelium on the tofu billet.
    Home-made hot curd
  • 6 The red pepper we bought is washed and dried. First we chop it by hand and then smash it with a juicer. Be careful not to shatter it too much. Its best to keep some granules.
    Home-made hot curd
  • 7 Put the red pepper into a large container (Aunt uses the frying pan directly), add salt, stir well, salt can put more points, the curd made tastes good and can stand storage (this half pot chopped pepper, put half a bag of salt)
    Home-made hot curd
  • 8 Prepare the bottles and cans in advance. Wash the bottles and cans and sterilize them at high temperature. Dry them for later use.
    Home-made hot curd
  • 9 Put tofu cubes into red pepper with salt, wrap them with pepper juice, then pile them into a bottle. After filling a bottle, pour a spoonful of liquor along the edge of the bottle, tighten the cap, and put them in a week or so, they may open the bottle for consumption.
    Home-made hot curd

Tips

1. Sufu is called "Chinese cheese" and is a fermentation condiment with Chinese national characteristics.
2. To be precise, Sufu is a fermented soybean food. Although it originates from soybean and contains similar ingredients to tofu, it is more green than blue, and its nutrition and function are higher than tofu. Protein in tofu exists in a macromolecule state. After making tofu, macromolecule proteins are hydrolyzed into small molecular peptides and amino acids under the action of microorganisms, which are easier to digest and absorb by human body, thus improving the nutrition of soybean protein and having a strong ability to reduce cholesterol.

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